First published: 28/2/2020
A (large) kitchen cannot do without an industrial dishwasher. Cooking involves dirty dishes, and they should be cleaned as efficiently and economically as possible. A well-adjusted dishwasher is therefore a must. Four important pillars are always used for this: mechanical power, chemistry, time and temperature. A word of explanation from our partner.
Table of contents
Never ending job
Whatever the kitchen, the process of washing dishes seems to never end. The days of washing dishes by hand in a professional kitchen are thankfully long gone.
Do the math yourself: hiring a dishwasher is a lot more expensive than a total concept with custom-made dishwashers. A specialized company will pay attention to all the actions before, during and after the dishes. It is the totality of these factors that will determine the quality, costs and speed of the dishwashing process.
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Star restaurant versus large kitchen
A lot depends on the type of business you run. It should be clear that there is a significant difference between the dishes of a star restaurant and that of a large kitchen.
The Michelin-starred restaurant usually has a set of high-quality, often personalized glasses, plates and cutlery, and here the guest rightly expects that every glass for the aperitif, wine, water and digestif shines, without annoying stains and streaks.
In a large kitchen, the guest naturally also wants clean glasses and cutlery, but here the emphasis is more on hygienic and fast washing of a generally less extensive range. In practice, a self-service system is used here, and the customer can therefore choose another, clean glass.
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The four pillars
Whatever type and quantity of dishes are involved, four important pillars always return. Namely the factors mechanical force, chemistry, time and temperature. These factors have a clear influence on each other. If you reduce one, you have to compensate by increasing one of the others. This requires a word of explanation of our partner.
De mechanical force is the one you normally use by hand when you wash dishes manually. In the machine, this force is taken over by the pump and the sprayers.
Having chemical element is responsible for loosening and removing food residues from the surface of the dishes. These chemical processes require a certain exposure time and also a certain temperature.
When cleaning glasses under ideal conditions in a separate window cleaner, it is necessary to adjust the chemical factor to the temperature. To prevent wear, it is necessary not to rinse the glasses too hot and to use a mild detergent.
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Extra attention to glasses…
Mainly in large kitchens, but also in all other catering establishments and also at caterers, a lot of clean glasses are needed. In many cases, it is standard glassware where the optical quality is not the decisive factor. The efficiency of the dishwashing is usually the main priority, and a certain loss is calculated in this.
Of course, the dishes must always be hygienic. This is preferably done with dishwashers where speed is also an important factor. If a rinse program was provided, this is best done at a temperature that is not too high because this is very bad for the glasses.
In the large kitchen, glasses usually go through the machine together with the other dishes. Not exactly the best solution, but often it is a matter of finding an acceptable compromise.
The ideal solution – if feasible – is to opt for an industrial window cleaner for the catering industry with an additional rinsing program.
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…without forgetting the other dishes
For plates, a hood dishwasher with a pass-through system is a solution. Pots, pans, trays and parts of appliances also deserve the necessary attention.
Industrial pot washers for the hospitality industry are known as true powerhouses and tackle every speck of dirt with determination, including those annoying caked-on residues. The result is cooking pots that shine like new and are ready for the next shift.
Osmosis treatment
If you are looking for impeccable dishes, it is useful to fish the minerals out of the water. This can be done by a treatment in which the water is forced through an osmosis membrane and the minerals are separated.
An additional advantage of using this technique is that you need to use fewer washing and rinsing products.
In professional window cleaners this is standard, but in commercial kitchens and large washing tunnels (with a much higher water consumption) the higher cost of osmosis water is often an insurmountable obstacle. Sometimes osmosis water is only used in the final rinse zone for this reason.
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Ecology
An advancing parameter for dishwashers is the ecological factor. While purely ecological dishwashing is still quite a challenge, there is nevertheless a clear increasing concern to use as little water as possible. And the use of ecological detergents.
Manufacturers are also focusing their research on saving the use of water in the mechanical processes in the devices where possible. Less water not only means less energy in heating, but also less chemistry.
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